진품콩에 함유된 lipoxygenase, urease, trypsin inhibitor, 탄닌, 피트산을 60, 80, $100^{circ}C$로 열처리 하는 중의 함량변화를 조사하였다. lipoxygenase-1은 $60^{circ}C$로 가열할 경우 100 분까지 활성이 있었으나, $80^{circ}C$, $100^{circ}C$에서는 20분과 10분 후에 활성이 없어졌다. lipoxygenase-2와 lipoxygenase-3의 활성은 없었다. urease활성은 $60^{circ}C$로 100분을 가열하여도 초기와 비슷하였으나, $80^{circ}C$에서는 20분, $100^{circ}C$에서는 10분만에 완전히 불활성화 되었다. 트립신 저해제는 $60^{circ}C$에서는 비교적 서서히 파괴되어 100분 후에는 58.6%가 활성이 없어졌으며, $80^{circ}C$와 $100^{circ}C$의 경우는 가열 초기에 급격히 파괴되지만, $20{sim}30$분 후부터는 파괴 속도가 느려지면서 $80^{circ}C$에서 100 분간 가열한 후에는 78.1%, $100^{circ}C$에서 50분간 가열한 후에는 91.9%가 활성이 없어졌다. 열처리한 진품 콩에 있는 탄닌 함량은 열처리 중 다소 증가되었다. 피트산 양은 $60^{circ}C$로 열처리 할 때 증가되었고, $80^{circ}C$에서는 거의 변화가 없었고, $100^{circ}C$로 50분 가열하였을 때는 감소하였다.
This study was performed to investigate the change of lipoxygenases and urease activities, trypsin inhibitor, tannin and phytic acid contents during heat treatment of Jinpum soybean. The lipoxygenase-1 and urease possessed their activities after heating at $60^{circ}C$ for 100 min, but their activities disappeared rapidly at $80^{circ}C$ and $100^{circ}C$ for 20 and 10 min. There were no lipoxygenase-2 and -3 activities in Jinpum soybean with and without heating. Trypsin inhibitor was lost 91.9%, 78,1% and 58.6% of the activity after heat treatment at $100^{circ}C$ for 50 min, at $80^{circ}C$ for 100 min and at $60^{circ}C$ for 100 min, respectively. The tannin content was increased by heat treatment. The content of and phytic acid was increase after heating at $60^{circ}C$ for 100 min, unchanged at $80^{circ}C$ for 100 min and decreased at $100^{circ}C$ for 100 min.
